This vegan sausage roll recipe will rival your bakery favourite
If you find yourself pining after one of those delectable sausage rolls you’d usually get from your favourite baker, why not follow our lead whip up your own at home? Better yet, in honour of the last few days of Veganuary, make them vegan! These meat-free sausage rolls are full of flavour, and make the perfect plant-based alternative to a traditional pork sausage roll. Keep them as little snacks for between meals, or cut them into larger pieces and serve with buttery greens and mash for a fulfilling main.
Image: BBC Good Food
Vegan sausage rolls
Ingredients (serves 10)
250g chestnut mushrooms
3 tbsp olive oil
2 leeks, finely chopped
2 large garlic cloves, crushed
1 tbsp finely chopped sage leaves
1 tbsp brown rice miso
2 tsp Dijon mustard
30g chestnuts, very finely chopped
70g fresh white breadcrumbs
1 sheet ready-rolled vegan puff pastry
soya milk, to glaze
Method
Finely chop your mushrooms, or pulse them in a food processor until fine in texture. Pour half of the olive oil into a frying pan, and add the leeks and a pinch of salt. Fry gently until softened and golden brown (it should take around 15 minutes) , and then scrape into a bowl and set aside to cool.
Heat the rest of the olive oil in the pan, and fry the mushrooms for 10 minutes. Add the garlic, sage, miso and mustard, fry for a further minute and leave to cool.
Heat the oven to 200C (180C fan). Combine the mushroom mixture in a bowl with the leeks, chestnuts and breadcrumbs. Season, then mix everything together until the mixture turns stiff.
Unroll the pastry onto a floured surface, and then roll the pastry out to roughly 45cm wide.
Use your hands to shape your mushroom and leek mixture into a sausage and place in the centre of the pastry, then wrap the pastry around the filling and seal along the seam with a fork, pressing along the edges.
Cut the pastry into ten equal pieces, place on a baking sheet lined with baking paper, and brush each sausage roll with soya milk.
Bake for 25 minutes, or until a deep, golden brown. Leave to cool slightly, and sprinkle with sesame seeds before serving.
Recipe: BBC Good Food